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No Plagiarism!Ox0opXaZtSguigQvpCFBposted on PENANA 材料:金銀蒜油、牛油、杏鮑菇/雞脾菇8964 copyright protection140PENANAKNcC47gKH0 維尼
步驟:8964 copyright protection140PENANA5fRvWzjR7p 維尼
1. 金銀蒜油請參照之前做法8964 copyright protection140PENANAo8MWopWPak 維尼
2. 將之前的菇頭菇尾,切片再切成條狀,輕輕沖洗後備用8964 copyright protection140PENANAHWhI5e6GVE 維尼
3. 牛油起鍋8964 copyright protection140PENANA7kt64nFlYX 維尼
(一般情況下盒裝牛油都好易焦,所以我今次係用之前乾炒肥牛剩下的真。牛油起鍋)8964 copyright protection140PENANAP1sWrg3M1v 維尼
(如果需要用盒裝加工過的牛油,在此先建議用食油起鍋)8964 copyright protection140PENANAbKeaCqcHGh 維尼
4. 菇條下鍋,以中小火翻炒至軟身8964 copyright protection140PENANAymDsPbsiia 維尼
5. 落金銀蒜繼續翻炒8964 copyright protection140PENANAT2cKRWxLEh 維尼
(盒裝牛油可以係呢個時候落,但注意火要調低)8964 copyright protection140PENANAWVO1h3dyds 維尼
6. 本身金銀蒜已經有味,先試味再後補適量鹽調味,食得!8964 copyright protection140PENANA8CzJLOgZ9L 維尼
利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection140PENANAeZNeYDACxB 維尼
172.70.131.141
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